Persimmon Pudding with Hard Sauce

2 cups boiling water

4 large, ripe persimmons, stemmed, rinsed well, peeled if desired.

1¼ cups firmly packed light brown sugar

3 large eggs

1¼ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

2½ cups half-and-half

4 tablespoons (½ stick) butter, melted

Sauce

8 tablespoons (1 stick) butter, softened

2 cups confectioners' sugar, sifted

¼ teaspoon salt

1 teaspoon pure vanilla extract

¼ cup heavy cream

Heat oven to 325 degrees. Grease a 3-quart baking dish with butter and set aside.

For the pudding: Pour the boiling water over the persimmons in a large mixing bowl; stir for about 2 minutes, then drain in a colander. Run the persimmons through a food mill (do not use a food processor) to produce 2 cups of pulp, then, in large mixing bowl, combine the pulp, brown sugar and eggs, and beat with a fork till well-blended. If the mixture tastes sour, add a bit more sugar.

In a small mixing bowl, combine the flour, baking powder, baking soda, salt and spices, and stir this mixture alternately with the half-and-half into the persimmon mixture. Add the melted butter and stir till well-blended and smooth. Scrape the mixture into the prepared baking dish and bake till firm, about 1½ hours.

For the sauce: Combine the softened butter and sugar in a mixing bowl and beat with an electric mixer till light and fluffy. Add the salt and vanilla and beat well, then add the cream and beat till the sauce is smooth. (Do not chill this sauce for any length of time, which would alter the texture.) Serve the pudding warm topped with the hard sauce.

Serves 10 to 12.

Editor's note: If you can't find large Southern persimmons, substitute the Japanese variety. You'll need 6 to 8 fruits to get 2 cups of pulp.

Nutrition values per serving: 430 calories, 20 g fat (12 g saturated), 58 g carbohydrates, 1 g fiber, 5 g protein, 110 mg cholesterol, 330 mg sodium.

"The Glory of Southern Cooking" by James Villas (2007 Wiley, $34.95)